Ingredients
4
4 servings
- •3 cups chicken stock
- •1 pinch saffron threads
- •½ lb 16/20-count shrimp, peeled and deveined
- •2 teaspoons kosher salt, divided
- •½ teaspoon freshly ground black pepper
- •2 tablespoons olive oil
- •1 ½ cups hard chorizo, thinly sliced
- •1 medium yellow onion, finely chopped (about 1 cup)
- •3 cloves garlic, minced
- •1 teaspoon paprika
- •1 ½ cups arborio rice
- •14 ½ oz diced tomatoes, drained
- •½ lb mussels, scrubbed and debearded
- •½ cup frozen peas, thawed
- •½ lemon, juiced
- •¼ cup fresh parsley leaves, finely chopped
Instructions
- Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
- On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
- Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
- Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
- Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
- Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
- Enjoy!
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